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Sunday, 18 December 2011

‘Twelve Days’ day 9: Mincemeat fruit loaf

Yes, I know I could freeze part of the batch I madea few days ago but I wanted to make it into as
many things as possible right now!...plus I can always make more if I need to
as it’s so simple.

I’ve never been a fan of traditional fruit cake as it’s
so dense and rich and I’m not a lover of candied peel. However I do like the idea of a fruit cake as
a semi-sweet filling mid afternoon snack served warm with some vegan butter or
yoghurt. So as with all things… I set
about creating my own version. This loaf is a lot lighter than a traditional loaf
cake and I used a food processor to blend the mincemeat into the mixture so
that the pieces were much smaller with a delicate crumb to the cake, (great for
people who proclaim not to like fruit cake because of the bits!) but instead of
blending you could simply fold the mincemeat through by hand if you would
prefer to retain more of a texture to the fruit.

The basis of this recipe was inspired by this cakeas it had a lovely light
delicate sponge, although I have ended up modifying it quite a lot.

I can barely believe we’ve reached ‘Day 9’ already…..this
time next week Christmas day will be upon us!

Ok- now I’m starting to get really excited…the final
countdown has begun and there are still 3 more recipes to squeeze in this week….

So, put you Christmas tunes on, get your tinsel out and
dance around the room like a crazy person. It’s Christmas so anything goes…plus
after all that dancing you’ll need a rest and refuel with a little piece of
cake!

Recipe:
Mincemeat fruit loaf

Ingredients

150g wholemeal spelt flour

50g almond meal

50g potato starch

1tsp flax seed mixed with 1tbs hot water

3tsp baking powder

1tbs bicarbonate of soda

2tsp cinnamon

70g rapadura

¼ tsp stevia

100ml melted coconut butter

50ml soy yoghurt

100ml orange juice (more if needed)

1tsp vanilla extract

200g mincemeat (ideally homemade)

Whole blanched almonds for decoration

Fills one 8 inch loaf tin

Method

Blend all liquids in food
processor and melt coconut oil separately then mix in. Mix all dry ingredients
together in a bowl then pour into the wet ingredients and beat well to get a
very smooth mixture. Add the mincemeat last and either blend in or fold in by
hand. Add a little more orange juice if necessary to ensure a smooth batter.

Pour into greased and
lined 8” loaf tin. Place/scatter a
handful of blanched almonds over the top of the loaf. Bake for approx. 40 mins
at 180C. If the top of the loaf begins to brown before the centre is fully
cooked, lightly cover with foil for the last few minutes of baking time.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.